Spicy almond couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Slivered blanched almonds |
| 1 | small | Zucchini, in 1/4\" dice |
| 1½ | cup | Chicken stock |
| 1 | tablespoon | Unsalted butter |
| 1 | cup | Quick-cooking couscous |
| ¼ | teaspoon | Ground cumin |
| 2 | tablespoons | Finely chop. fresh cilantro |
| 2 | tablespoons | Finely chopped fresh mint |
| 3 | tablespoons | Golden raisins |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
Preheat oven to 350'F. Place almonds on a baking pan and heat in oven for 5-7 minutes or until lightly browned. (Or use a dry, nonstick skillet over medium heat for 3-4 minutes, until lightly browned.) Set aside.
Heat 1½ cups water in a medium saucepan over medium-high heat until it is simmering. Add the zucchini, cover and cook for 4 minutes. Drain the zucchini in a colander and set aside.
Heat the stock and butter in a medium saucepan over medium heat and bring to a boil. Add the couscous and cover. Remove the couscous from the heat and let it stand for 5 minutes.
Add the remaining seasoning ingredients along with the almonds and zucchini; toss to combine and taste for seasoning. Serve immediately.
(Can be prepared up to 2 hours ahead and kept at room temperature.
Reheat carefully in the top of a double boiler over medium heat for 10 minutes.)
Per serving: 191 calories, 7 grams protein, 29 grams carbohydrates, 6 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 595 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95